We're mixing whole-grain spaghetti with zucchini noodles to add volume and save calories in these simple, flavor-packed meal-prep bowls. The bright and herby chimichurri sauce originally appeared in Katie Workman's salmon recipe for EatingWell magazine (see Associated Recipes). Leftover chicken, tofu or canned beans can be swapped in for the shrimp.

Carolyn A. Hodges, R.D.
Source: Eatingwell.com, July 2019


Chimichurri Sauce
Noodle Bowls


Instructions Checklist
  • Put a large pot of water on to boil for the pasta.

  • Meanwhile, prepare sauce: Place parsley, garlic, lemon juice, oregano, crushed red pepper (if using), salt and pepper in a food processor. Puree until smooth. With the motor running, drizzle in oil. Scrape down the sides, then process again until well combined. Place 2 tablespoons of the sauce in each of 4 small lidded containers and refrigerate. Refrigerate any remaining sauce separately for another use.

  • To prepare noodle bowls: Cook spaghetti in the boiling water according to package directions. Drain and rinse under cold running water, then drain again and transfer to a large bowl; add zucchini noodles.

  • Using tongs or two large forks, gently toss the spaghetti and zoodles together until well-combined. Divide among 4 lidded single-serving containers. Top each with 3 ounces shrimp and 1 tablespoon feta.

  • Seal the containers and refrigerate for up to 4 days. Toss with chimichurri sauce just before serving.

Nutrition Facts

377 calories; protein 24.8g 50% DV; carbohydrates 28.1g 9% DV; exchange other carbs 2; dietary fiber 4.6g 18% DV; sugars 4.8g; fat 19.9g 31% DV; saturated fat 4g 20% DV; cholesterol 145.3mg 48% DV; vitamin a iu 1790IU 36% DV; vitamin c 52.7mg 88% DV; folate 85.3mcg 21% DV; calcium 163.4mg 16% DV; iron 3.2mg 18% DV; magnesium 104.4mg 37% DV; potassium 851.3mg 24% DV; sodium 376.8mg 15% DV; thiamin 0.2mg 22% DV.